Creamy Vegetarian Lemongrass Rice Paper Rolls with Peanut Dipping Sauce

Allergens

N/A

Ingredients

• 20 large rice paper wrappers
• 1 cup cooked jasmine rice
• 1 small cucumber, thinly sliced
• 1 small carrot, julienned
• 1 small red bell pepper, thinly sliced
• 1 small yellow bell pepper, thinly sliced
• 1 small zucchini, thinly sliced
• 1 cup shiitake mushrooms, sliced
• 2 cups fresh basil leaves
• 2 cups fresh mint leaves
• 4 cups boiling water

Instructions

1. Prepare the vegetables by washing and thinly slicing or julienne cutting them. Set aside.
2. In a large bowl, prepare hot water for soaking rice paper wrappers. Make sure to have a damp towel on hand to cover the wrappers while they're being worked with.
3. Fill a shallow dish with cold water and set aside.
4. Dip one rice paper wrapper into the hot water for about 10 seconds or until softened. Transfer the wrapper to the cold water dish to prevent it from over softening.
5. Place the softened rice paper on a clean, damp surface. Spread a spoonful of cooked jasmine rice onto the bottom third of the wrapper, leaving an inch border along the edges.
6. Arrange a few slices of cucumber, carrot, bell peppers, zucchini, shiitake mushrooms, basil leaves, and mint leaves on top of the rice.
7. Fold the bottom edge of the wrapper over the filling, then fold in both sides, and roll up tightly, enclosing all the ingredients inside.
8. Repeat with the remaining wrappers and ingredients. Cut each roll into thirds or halves for serving.

Chef’s Insight

To add a spicy kick, serve with a side of sriracha sauce.

Notes

Serve with chilled peanut dipping sauce for a delightful contrast of flavors and textures.